Friday, April 13, 2012

Roasted Asparagus and Mushroom Pasta in Lemon-Cream Sauce

I haven't actually tried this, it just popped up in my google reader feed this morning, but it sounds good and I want to keep it queued for a later meal. And since we have been talking roasted asparagus, I thought it was timely. Perhaps Robbie and dad might give it another try (ha ha ha).

Instructions:
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
In a large bowl, combine trimmed asparagus and sliced mushrooms. Zest the lemons (enough to get 1 tablespoon of zest) and set the zest aside.
In a small bowl or measuring cup, combine the lemon juice, olive oil, garlic, salt, pepper, and mustard. Drizzle over the veggies and toss to combine. Spread the veggies out onto the prepared baking sheet and roast for 20 minutes or until the asparagus is tender but not mushy. Remove from oven and allow to stand for 5-10 minutes.
While the veggies are roasting, bring a large pot of salted water to a boil and, when the water is ready, cook pasta al dente. Prepare the Alfredo sauce. After you’ve added the cheese, add the reserved lemon zest to the sauce. When the asparagus and mushrooms are done roasting, you can either portion out the pasta, veggies, and sauce into individual servings or toss it all together. Serves 6-8.

3 comments:

i compared the kitchen cafe vs best bites (cream cheese) alfredo. they are pretty much the same, but best bites has flour in it that you have to mix in the blender with other stuff. so i made the kitchen cafe one since it was less steps/quicker. kel, you should try it and see which is better.

anyway, since i just made alfredo i will have to wait a little bit to try this new lemony delish sounding one.